The effect of Chlorella biomass substitution on in vitro bioaccessibility of cookies

Abstract

The presented study aimed to produce low-fat cookie (C) with substitution of Chlorella vulgaris biomass (0.5 % as CB1, 1.0 % as CB2, and 1.5 % as CB3) and to investigate the bioavailability of minerals, total phenolic content, and antioxidant capacities. Microalgae Chlorella sp. is known for their high phenolic content and antioxidant capacity as well as a promising source for essential minerals. For the determination of total phenolic content and antioxidant capacity extractable and hydrolysable fractions were prepared. Total phenolic content of CB samples ranged m 200.82 to 274.07 mg GAE per g, whereas bioaccessibility values ranged from 32.31 to 47.26 mg GAE per gram. Of the three methods used to determine antioxidant capacity, CUPRAC method gave the highest antioxidant capacity values (116.57-154.38 µmole TE per g) and ABTS method gave the highest bioaccessibility values ranged from 6.76 to 9.21 µmole TE per g. Cookie samples were also screened for Na, Mg, P, K, Ca, Mn, Fe, Cu, Zn and Se content and their bioaccessibility. It was found that the incorporation of Chlorella resulted in a notable enhancement in the mineral content of all samples. Compared to control samples (C) all CB samples were in a trend of, approximately, a 2-fold increase in mineral bioaccessibility.